Hot Cross Buns Recipe
Nothing is more irresistible than the first bite of freshly baked hot cross buns recipe. The intoxicating spices, fresh bread aroma, and sweet raisins will fill your mouth with pure heaven.

I still remember when my auntie visited us after her glamorous London trip. She wanted to treat us, but she also wanted us to listen to her fantastic stories. The customs, foods, and traditions she learned about in England were memorable. Then, she introduced us to hot cross buns.
I vaguely remember her speaking. But mostly, I just nodded, making the appropriate uh-huh noises while savoring every bite of the fresh hot cross buns she had baked for us. Of course, she had to teach me how to make them, and now I make them for Lenten or any time the craving hits.

Complete Your Easter Celebration
Hot Cross Buns are customarily served on Good Friday, and homemade is way better than what you can buy at the store. Once you try this recipe, I’m sure you’ll never even look at store-bought ones again. Plus, no store can sell you the unforgettable aroma of baking bread that fills your kitchen.

How to Make Hot Cross Buns
The Dough
- Activate Yeast – Combine the active dry yeast with a couple of tablespoons of lukewarm water in a stand mixer or large bowl. Let it sit until the yeast dissolves and starts foaming, about 5 minutes. (Photo 1)
- Combine – Meanwhile, in a microwave-safe medium bowl, combine the milk, butter (cut into chunks), sugar, and salt, and microwave for about a minute. Stir it until the butter melts and the sugar dissolves. Let the mixture cool to 105℉ (40℃) so it doesn’t curdle the egg or kill the yeast.
- Whisk the egg lightly into the cooled butter mixture. Pour it into the activated yeast mixture.
- Mix by hand or in a stand mixer on medium-high using a dough hook until all the ingredients are combined.
- Add 3½ cups of flour, the spices, and grated orange zest. If using a stand mixer, continue mixing the dough until it pulls away from the sides of the bowl. Add more flour (only if needed) to make a soft dough. (Photo 2)
- Knead – If doing it by hand, knead the dough for about six minutes on a lightly floured surface. (Photo 3)
- Add the raisins and continue kneading for two more minutes to incorporate them into the dough. (Photo 4)
- Rise – Place the dough in a large, greased bowl, then cover it loosely with a clean, damp cloth. Let it rise in a warm, draft-free place until it doubles in size (usually an hour or two). Punch the dough down. (Photo 5)
- Divide the dough into 12 equal pieces, then shape them into balls. Place them in a greased 9″×13″ baking pan or large oven-proof skillet. (Photo 6)
Flour Paste for the Cross
- Mix the flour, sugar, and water to make a paste for the cross. Add more water, a tablespoon at a time, until you have a thick paste. (Photo 7)
- Create Crosses – Spoon the paste into a piping bag, then pipe a line along the middle of each row of buns. Repeat in the other direction to create crosses. Let them rise for about 20 minutes or until doubled. At this point, you can refrigerate the uncooked buns until the next day, then let them come to room temperature before baking. (Photo 8)
- Preheat the oven to 350 (180℃).
- Bake until the crust is golden brown and the buns sound hollow when tapped (20-25 minutes). Remove from the baking pan. (Photo 9)
The Glaze
- Combine milk and sugar and brush it over your hot cross buns. (Photo 10)
- Serve – Let them cool if desired, but they’re also delicious warm. They’re now ready to share with your loved ones.
Tips and Tricks
- Refrigerate the unbaked buns for up to 24 hours, then let them come to room temperature before baking.
- Be patient and let your dough rise long enough. The temperature and humidity can affect the rising time.
- Add water one tablespoon at a time if your cross paste is too thick. Add a little flour to fix it if it’s too thin.
Make-Ahead and Storage
Making the bread dough a day or two ahead improves the yeasty flavor. I’ve even made the dough a week early and kept it in an airtight Tupper. When ready to bake, let the dough come to room temperature for about half an hour, then form the buns.
Leftover buns will keep in an airtight container for three days on the shelf, a week in the fridge, and two months in the freezer.
Perfect Hot Cross Bun Pairings
We traditionally eat Hot Cross Buns on Good Friday because they represent the day Jesus was crucified. Baked salmon or blackened catfish are perfect entrees. Roasted potatoes and green bean casserole make ideal sides.
More Easy Baked Treats
By Imma
Watch How to Make It
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This blog post was first published in March 2017 and has been updated with an additional write-up, photos, and a video
Hi. Thanks for sharing. Just trying this out now. My kids are so curious as to what am making. I just pray it raises fast. lol. So glad I found you.
Thanksssssss
Hi Jane,So happy you are here. Hope it works out too!
This is the first recipe that explained that the cross is traditionally made of flour paste. Thank you, as the other recipe i tried called for piped icing on top! I knew that was just wrong, !! but I did not know what to use. They are setting in the fridge right now to be baked in the morning !
Glad you appreciate the extra step. Happy eating !!!
These look wonderful and I am going to try them out tomorrow. I’m curious though, at what stage do you freeze the dough for later use? Do you freeze it in one lump or separate portions?
After shaping the dough. You have to bring to room temperature before baking , after freezing. You do not have to freeze if making it for the next day.
I made these for the first time last Easter and boy were they YUM! I sang the nursery rhyme in kindergarten and always wondered what they tasted like. Now I’m making them AGAIN and it’s summer! I love my one a penny two a prnny hot cross buns!
Now you’ve got me singing… If you have no daughters, give them to your sons.One a penny two a penny, Hot cross buns!
Happy Cooking!!!!
This look really good, I’ll make this. Thanks for the share
Awesome! Can’t wait to hear how it all works out for you!
Pls where do you leave yours to rise, that is; the draft-free location. Don’t know if an empty cupboard in my kitchen will suffice.
I look for the warmest area in my kitchen, so it rises faster.
Your photos are so clear and beautiful. Makes me want to cook/bake.
In Bermuda we serve with sliced cheddar cheese and/or codfish cakes.
Oh boy! That sounds delicious!!! Thanks for sharing!!!!
So there is no second rising after you shape the rolls into rounds? Just want to double check… 🙂
After you add the cross you may let it rise for about 15 -20 mins,if desired. I usually do if i want them to be super soft.
Looks Good…I have to try this recipe.will use lemon versus orange peel..just to see how it works.
As usual another great recipe with nice photos.
Have a great w/end.
You too Sandy! Thank you so much!!!!
I Love You!!!!! How did You know my favorite?mama. now I don’t have to go to the bakery to get this!
Not another trip to the bakery- WIN! Love you too!!! Have a Great Weekend!
Hi Imma
Wt gorgeous pictures. Thank u so much for posting.
Wld u let me know the conversion of flour, sugar, mixed fruits, milk, from cups to gms
Alternatively, cld u guide me to website for conversion.
So looking forward to trying out the recipe for Easter.
God Bless
On the 1 1/2 tsp of nutmeg and etc. is it of each spice or 1 1/2 tsp of one of your choice?
It is 1 1/2 teaspoons of the spices combined together. You can go with only one spice .
This should be in the recipe as I used the amount for each spice listed so it didn’t turn out. Very frustrating.
The recipe states AND between spices, not OR.
Sorry about that. Have updated recipe to make it clearer.
looks so yum. if its not too different from bread, ill try it out. the process doesnt look as tedious as i thought it would be,lol. welldone!
Thanks ronke, it is really quite easy to make . Let me know how it works for you
I need to try this out..Oh my…Well without the raisins!!! It looks good..
Yef
Yes, Let me know it works for you. They sure taste even better.
Thanks Nagi. I would love to see your take on this. You should still make it
Listening to her stories was SO WORTH these hot cross buns! I think you read my mind, I was thinking of making some but now there’s no point! 🙂 These are gorgeous, I love the glossy surface!
They look so good! I am British but live in Sweden and we have nothing like Hot Cross Buns here! Keep meaning to make some!
But you have semlor! Which I think are a great substitute.
LOVE! “One a penny two a penny hot cross buns…. If you have no daughters give them to your sons” Remember that nursery rhyme? Great pictures and presentation as always 🙂
Yes I do! And now my 3 year old sings it all the time, which is why I’m making this today.
Awesome!
Always wanted to make these. WillGive it a go this weweekend.Thanks for all you do.